Scalloped Celery Recipes

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Scalloped Celery Root And Potatoes

GETTING READY 1) Preheat the oven to 500°. MAKING 2) In a large saucepan of lightly salted boiling water, cook the potatoes until just tender, about 5 minutes. 3) Use a slotted spoon to remove the potatoes to a colander and drain. 4) Add the celery root... - 41.9138

Crunchy Scalloped Celery

Crunchy scalloped celery is a lovely celery bake made with a medley of vegetables. Flavored with celery soup, the celery scallop has water chestnuts, peas and mushrooms in it. Combined and topped with french fried onions, the crunchy celery scallop is baked... - 40.0504

Scalloped Celery With Tomato

Cut washed scraped celery into 1/2 inch lengths. Measure into a saucepan and add next five ingredients. Bring to a boil, then simmer for 5 or 6 minutes. Stir in a smooth mixture of the butter and flour; cook, stirring until thickened. Pour into greased 1 1/2... - 35.1357

Scalloped Celery With Tomato

Combine celery and next five ingredients in a saucepan. Bring to a boil, then simmer for 5 or 6 minutes. Stir in a smooth mixture of the butter and flour; cook, stirring until thickened. Pour into greased casserole; sprinkle crumbs over top. Bake at 375F... - 34.9915

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Scalloped Celery

Love the flavor and taste of celery? I just love this wonderful ingredient that makes any and every dish special indeed. This lovely scalloped celery recipe is your turn to incorporate the wonderful tastes and flavors into your everyday cooking. - 43.1341

Crumb Topped Celery Bake

GETTING READY 1) Set the oven temperature to 375°F before baking. 2) Slice celery and water chestnuts in a food processor bowl fitted with a slicing disc or by hand. 3) Empty the sliced vegetables when they reach Fill Level and repeat the same process for... - 34.9125

Scalloped Celery With Almonds

GETTING READY 1. Cut celery stalks into 3-inch pieces. 2. Preheat the oven to 350° F. MAKING 3. In an ovenproof casserole dish, arrange the celery pieces in a single layer. 4. Pour water over them and sprinkle 1 teaspoon salt. 5. Cover the casserole with... - 47.925

Scalloped Carrots And Celery

MAKING 1) In a 2 quart casserole, mix water and salt. 2) Add carrots and cover it with heavy-duty plastic wrap. 3) Microwave the carrots at high for 9 to 10 minutes. Stirring frequently. 4) Drain carrots and keep them aside. 5) In a 1 1/2 quart casserole... - 45.1258

Lima-celery Scallop

GETTING READY 1. Preheat the oven MAKING 2. Cook beans in boiling salted water until tender; drain. Cook celery in boiling salted water until partially done; drain. 3. Melt butter in saucepan; add flour and seasonings. Blend well. Add milk gradually and... - 44.655

Chicken Potato And Celery Scallop

GETTING READY 1) Preheat very hot oven (450°F.) MAKING 2) In a saucepan boil water with salt. Cook potato and celery in it. Drain. 3) Add to chicken and gravy. 4) Season with salt and pepper. Add mace. 5) Transfer into 2-quart casserole. 6) Sprinkle crumbs... - 39.2164

Scalloped Carrots And Celery

Place water and salt in a 2-quart casserole. Add carrots, and cover with heavy-duty plastic wrap. Microwave at HIGH for 9 to 10 minutes, stirring after 5 minutes. Drain carrots, and set aside. Place 3 tablespoons butter in a 1 1/2-quart casserole. Microwave... - 39.7143

Pork And Scallops With Julienne Celery

1. Cut each celery stalk crosswise into about 3-inch-long pieces; cut each piece into match-stick-thin strips. Set aside. 2. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/4 inch-thick slices.... - 35.2618

Scalloped Tomatoes With Celery

MAKING 1. In 2-quart casserole, put together butter or margarine, onion and celery. 2. Cover the casserole. 3. Cook on High for 3 minutes. 4. Add sugar, salt, flour and pepper. 5. Cook on High for 1 minute. 6. Add tomatoes and stir. 7. Cover again. 8. Cook on... - 46.8261

Chestnut And Celery Root Soup With Chorizo And Scallops

1. Preheat the oven to 400° Boil the chestnuts in salted water until just tender, about 5 minutes. Take 1 chestnut out of the water at a time, and while still hot, hold it with a kitchen towel and peel with a paring knife. Crumble the chestnuts. 2. In a... - 31.1029